Cajeta Ice Cream Helado De Cajeta Recipes

Steps:

• Separate eggs carefully,reserving the whites for another use.Make sure to put the yolks in a heatproof bowl,within easy reach of the stove.
• Mix milk,sugar, 1/2 cup of the cream,and the salt in a pot and cook over medium heat until just under a boil,stirring occasionally.Slowly pour a small amount of milk into the egg yolks while beating them steadily with a wire whisk.Continue adding the milk(add about 1/2 of the milk in the pan) whisking the whole time to temper the eggs.
• Add the egg yolk mixture back to the pot,whisking to thoroughly combine.Cook over medium-low stirring constantly until the mixture thickens and lightly coats the spoon,about ten minute,It's very important that you do not let the custard boil or the eggs will curdle;if it threatens to come to a boil reduce heat,and do not stop stirring!
• Remove from heat and stir in the vanilla.Strain the custard into a heat proof bowl and mix in the cajeta and the remaining 1/2 cup cream.Set the bowl inside a larger bowl filled with ice and stir occasionally until cooled.Refrigerate until completely cold.
• Freeze according to manufacturer's directions for you ice cream maker.It will probably take about 20 minutes to freeze(it will become difficult for the paddle in the machine to turn).stir in nuts by hand and place in freezer until completely frozen.
• Top with extra cajeta and nuts if desired,.

Steps:

• Combine 1 1/2 cups of the half-and-half with the sugar and salt in a saucepan. If using the vanilla bean, scrape the seeds into the mixture, then add the pod. Cook over medium heat, stirring, until the sugar has dissolved. Remove from the heat and stir in the cajeta and the remaining 1 1/2 cups half-and-half. If using vanilla extract, stir it in at this point. Let cool slightly, then discard the vanilla bean pod and refrigerate the mixture until completely chilled.
• Divide the mixture among the molds, leaving enough room for the pecans. If using conventional molds, don't snap on the lids yet. Freeze until the mixture has a slushy consistency, about 30 minutes. (This will prevent the pecans from sinking to the bottom.)
• Drop the pecans into the ice pops, dividing them evenly among the molds. If they float, push them down with a small spoon or ice pop stick.
• If using conventional molds, snap on the lid and freeze until solid, about 3 to 4 hours. If using glasses or other unconventional molds, freeze until the pops are beginning to set (45 minutes to 1 hour), then insert the sticks and freeze until solid, 3 to 4 hours.
• If using an instant ice pop maker, gently fold the pecans into the cajeta mixture prior to filling the molds and follow the manufacturer's instructions.

Steps:

• In a large, heavy-duty Dutch oven or stockpot, heat the milk, sugar, corn syrup, baking soda, cinnamon stick or vanilla bean, and salt until the mixture comes to a boil. As the milk begins to foam up, begin stirring it with a heatproof spatula or wooden spoon.
• Reduce the heat so the milk is at a low, rolling boil and continue to cook, stirring frequently and scraping the bottom, allowing it to reduce.
• After about 20 minutes, the milk will begin to thicken and turn a light beige color. At this point, lower the heat as much as possible (if you have a flame tamer, you may wish to use it), and be vigilant, scraping the bottom constantly as it cooks.
• Continue to cook for about 15 minutes more, stirring vigilantly, until the milk is the color of coffee with a touch of cream. Remove from the heat and allow the Cajeta to cool before serving.
• Cajeta can be layered into ice cream like Fudge Ripple (page 210), in generous spoonfuls as you remove the just-churned ice cream from the machine. This is easiest to do when the cajeta is at room temperature and not chilled.
• Cajeta can be stored in the refrigerator for up to 2 months. Rewarm it gently in a microwave or by stirring it in a saucepan over very low heat to serve as an accompaniment to ice cream. If it's too thick, you can thin it with a little milk.

Steps:

• In a large, heavy-bottom saucepan, combine the milk, sugar, and vanilla and place over medium heat. Bring to a simmer, stirring constantly with a wooden spoon to dissolve the sugar. Remove the pan from the heat and stir in the dissolved baking soda. When the bubbling stops, return the pan to the heat, bring back to a simmer, and cook, stirring often, for 1 hour, or until the mixture starts to thicken and turn golden. At this point the cajeta will start to thicken fast, so don't leave the pan unattended. Continue to cook, stirring constantly so it doesn't burn or stick to the bottom of the pan, for another 20 minutes, or until the cajeta is a rich brown color and thick enough to coat the back of the spoon. It should cool to a medium-thick caramel consistency. If it's too thick, add a small amount of water; if it's too thin, continue to cook until thickened.
• Transfer to a container, let cool, then cover and refrigerate until ready to use. Warm slightly before serving. It will keep for about 1 month in the refrigerator.